Recipe: BLT Corn Chowder (using Canadian bacon, potatoes and shredded lettuce)

BLT CORN CHOWDER

Canadian bacon gives a nice smoky flavor with a lot less fat (2 grams per ounce) than regular bacon (13.8 grams). This unusual soup is a complete meal, which even includes a salad!

4 slices (2 ounces) Canadian bacon, cut in thin strips
1 quart (4 cups) fat free milk, divided use
2 medium-size all-purpose potatoes, peeled and cut in 1/2-inch chunks (2 cups)
1 cup chopped onion
1/2 teaspoon each salt and ground black pepper
3 tablespoons all-purpose flour
1 cup fresh, frozen or canned corn kernels
4 cups coarsely shredded romaine (or other crisp lettuce)
1 large ripe tomato, coarsely chopped (1 1/2 cups)

Cook bacon in a large, preferably nonstick saucepan over medium-high heat 1 to 2 minutes, stirring occasionally, until lightly browned.

Add 3 cups of the milk, the potatoes, onions, salt and pepper. Bring to a boil, cover, reduce heat and simmer 5 to 7 minutes, stirring occasionally, until potatoes are tender.

While potatoes cook, whisk 1/2 cup of the remaining milk with the flour until blended. Stir milk mixture into soup along with the remaining 1/2 cup milk and the corn. Bring to a boil, reduce heat and simmer 2 to 3 minutes, until slightly thickened.

Add romaine and tomatoes and cook 1 minute longer, or until lettuce is wilted.

Makes 8 1/2 cups total (4 servings)

Per serving: 261 cal, 17 g pro, 45 g car, 2g fat, 12 mg chol, 623 mg sod.

Exchanges: 1 1/2 starch/bread, 1 vegetable, 1/2 lean meat, 1 dairy/skim milk

From: Cath
Source: Woman's Day Magazine, November 10, 1994